I got home from work tonight with a kg of rolled lamb (marinated in red wine and garlic) waiting to be cooked. When I went to turn on the oven I discovered that whatever cleaning spray I had used last week had succeeded in almost obliterating the numbers around the dial. I had to guesstimate 200C to start cooking and results seem to indicate I was about right. But the numbers look to have a poor prognosis.
What can I use to mark the temperatures around the dial before they disappear under cleaning?
The outside surface is a kind of matt stainless steel.
My husband uses paint on lots of his hot rod parts. These paints are formulated to withstand heat. You might want to look for something like that at an automotive parts store. And maybe pick up some little stencils at the craft store.
Bummer for you. I see burnt roasts in your future.
Well, first and foremost hie thee out and purchase an oven thermometer. Toss it in there and use it instead of the dial. You ought to be doing this anyways since those analog dials are sketchy at best.
As for a label, Sharpie markers pretty much are indelible on anything so that’s a fair suggestion.
Well the lamb came out perfect so fingers crossed. I’ve never owned or used an oven thermometer but assuming they come with instructions I will have to give one a try.
It’s just a plain 'ole analog thermometer that’s made of oven safe materials. You set it on the shelf and read it like the big dial one that’s hanging on the side of the shed.
My sincere apologies. I had left overs and threw away the extra baked butternut pumpkin and lemon butter beans. I could make you a lamb, baby spinach and mango chutney sandwich on multigrain for lunch tomorrow. That’s what I’m having.
Cook the beans as usual in a saucepan, heaviest is best, mine are the old orange Cousances - cast iron with enamel linings. When done drain off the water, add a teaspoon of butter, a little lemon rind (to taste), a squeeze of lemon juice (again to taste) and, if you like some spice - pepper or chili or mustard seeds. Toss around in the saucepan for 30 seconds while the butter melts. If you don’t have a heavy pan that will stay hot just turn the heat down and toss over the hotplate.
You can adapt the technique to any vegetable at all. Just combine tastes that make sense to you. The ingredients are:
the cooked vegetable
an oil - butter, olive oil, sesame oil, walnut oil - be sparing
a different taste - citrus fruit rinds, fruit, nuts, chopped herbs
spice - if you like something spicy
See post #7. OK I’m an idiot I was thinking of the thermometers that measure the internal temperature of what you are cooking. See, in that case I would need to know what the reading means.
Also note how Omniscient tells me how stupid I am without feeling the need to point out how stupid I am.
